Praline Creme Brulee
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | New Orleans | Life4, Lifetime tv | 1 | Servings |
INGREDIENTS
| 3 | c | Heavy cream |
| 8 | Egg yolks | |
| 1/2 | c | Sugar, plus |
| 2 | T | Sugar |
| 1/2 | c | Hazelnut paste |
| 4 | Traditional new orleans | |
| pralines | ||
| 1/2 | c | Stick unsalted butter |
| 1 | c | Heavy cream |
| 2 | c | Granulated sugar |
| 2 1/4 | c | Packed brown sugar |
| 1 | lb | Pecan pieces, chopped |
INSTRUCTIONS
How to Prepare the Creme Brulee: Heat the cream for about 2 minutes, until hot but not boiling, in a heavy saucepan over medium heat. Remove from the heat. In the top half of a double boiler, combine the yolks, 1/2 cup sugar, and the hazelnut paste. Place over simmering water and whisk for about 4 minutes, or until creamy and thick. Add the hot cream and cook, stirring constantly, until the mixture is thick enough to form ribbons when the whisk is pulled through. Remove from the heat and immediately place in the refrigerator. Chill for at least 8 hours. Preheat the boiler. Just before serving, spoon the well-chilled mixture into four individual ramekins or custard cups. Sprinkle the remaining 2 tablespoons sugar on top and place under the preheated broiler to caramelize and brown the sugar. Keep the oven door open and watch carefully to prevent scorching. Serve immediately, garnished with a praline on top of each brulee. How to Prepare the Pralines: Spread sheets of wax paper over two baking sheets. In a heavy saucepan over high heat, combine the butter, cream, and sugars, and bring to a boil. Stir in the pecans. When the mixture returns to a boil, remove from the heat. Drop the praline mixture from the soup spoon to make 1 1/2-inch circles on the wax paper. The mixture will crystallize rapidly, so work quickly. Let harden at room temperature for 6 hours. The pralines may be stored in airtight containers for up to 2 weeks. New Orleans Feast With Chef Kevin Graham Kevin Graham is an award-winning chef and the owner of the renowned "Sapphire" restaurant at the Omni Royal Crescent Hotel in the French Quarter of New Orleans. He is also the author of "Creole Flavors: Recipes for Marinades, Ribs, Sauces, & Spices". © 1997 Kevin Graham © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Recipe by: Chef Kevin Graham Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 10358
Calories From Fat: 5810
Total Fat: 675.3g
Cholesterol: 2536.8mg
Sodium: 448.3mg
Potassium: 3151.5mg
Carbohydrates: 1095.1g
Fiber: 43.5g
Sugar: 1023.9g
Protein: 77g